Ingredients
| 1/2 cup | all-purpose flour | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1 tsp. | paprika | | 1-1/2 to 2 lb. | round steak, trimmed and cut into thin strips | | 3 tbsp. | butter or | | margarine | | 1 cup | chopped onion | | 1 clove | garlic, minced | | 1 can (10-1/2 oz.) | condensed beef broth | | 1/2 tsp. | dry mustard | | 3 tbsp. | chili sauce | | 1 lb. | fresh mushrooms, sliced | | 2 cups | sour cream | | 1 pkg. (1 lb.) | noodles, cooked | | Chopped fresh parsley |
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Instructions
Combine flour, salt, pepper and paprika in a plastic bag. Shake beet strips inbag until well coated. In a large skillet, melt butter over medium heat. Brown half the beef at a time. Remove. Add onion and garlic; cook until tender. Return beef to the skillet. Add broth, mustard, chili sauce and mushrooms; cover and simmer until the beef is tender, about 1 hour. Just before serving, stir in sour cream. Heat gently but do not boil. Serve immediately over noodles. Garnish with chopped parsley.
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